Cheesemaker Reggie Jones founded Central Coast Creamery in Paso Robles, CA in 2008. After working in product development and quality control in industrial cheese production settings, he finally decided to branch off on his own and pursue small-scale artisanal production.
Goat Gouda was Central Coast Creamery’s first cheese. “My family loves goat gouda,” says Reggie, “but everything we could buy was imported. We decided we needed to produce a domestic version.” Using a traditional Dutch recipe, Reggie and his team began to produce the only 100% goat’s milk Gouda on the market in America.
Goat Gouda is made using only goat’s milk and cream from local farms and is produced primarily by hand, in small batches of 1,000 pounds or less. The wheels age on pine boards for at least five months, during which they’re turned three times per week.
The result is a semi-hard cheese that is ivory colored, dense and smooth, with the slightly grainy texture of a long-aged cheese and a hard, thin natural rind.